Food Stuff 

STREET EATS — Ferndale's DIY Fest won't be all crafts and cuteness. In addition to the various vendors, you'll find a 23,000-square-foot beer garden, the largest ever in Ferndale, serving beers from 14 Michigan breweries (including Arcadia Ales, Dark Horse Brewing Co., New Holland Brewing, Black Lotus, Dragonmead and Motor City Brewing Works) and food from six local restaurants. It all happens Sept. 20-21 at Woodward Avenue and Troy Street.

EASY DOES IT — Want the flavors of New Orleans without the tropical storms, flooding and evacuation? You might be a candidate for "The Big Easy Feast" at Shiraz, Sept. 19-20. From fried oysters to crawfish étouffée to bread pudding with whiskey sauce, the meal promises to be rich and filling. At Shiraz, 30100 Telegraph Road, Bingham Farms; for reservations, call 248-645-5289; $42.95 plus tax & tip; wine package available for additional fee.


Virginia Wills grew up in a Georgia kitchen cooking beside her mother and her grandmother, learning to prepare traditional foods of the South. She later expanded her culinary chops at a cooking school in France. In Bon Appétit, Y'All: Recipes and Stories from Three Generations of Southern Cooking (Ten Speed Press, $32.50), Wills combines the foods of both regions, creating a hybrid that she refers to as "refined Southern." French techniques meet the ingredients and dishes of the American South in this beautiful volume.


A wine from the French alpine region Savoie is a rarity, let alone one as tasty as Pierre Boniface's 2007 Apremont. It is a clean, fresh and light white wine, something like your favorite Pinot Grigio with the added essence of high meadows and ice-cold brooks. Enthralling aromas of apples and dust and white cotton sheets hanging from a clothesline in the sun greet your nose, while inevitable sip after sip bloom warm through your soul. Crisp and dry as autumn leaves, this wine won't last long on the shelves.


In Jamaica, "jerk" isn't an insult that you hurl at the guy who cuts you off in traffic; it's a style of barbecuing — "jerking" — as well as the name of the spice blends that are used as marinades, especially good on pork and chicken. It is hot and spicy — sometimes ungodly so. A Jamaican friend swears by Walkerswood Jerk Seasoning. (We agree. It's damn good.) Rub some on the meat. Let it absorb the flavors overnight. Then, cook it slowly on a grill, and wait for your taste buds to explode with every invigorating bite.

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